lynn's wet rub from the south

Name: Lynn's wet rub from the south
Prep time: 5 min
Cuisine: Mexican
Ingredients: 3-4 - dried pasilla peppers; 3-4 - dried mild new mexico or guajillo peppers; 3 clove(s) garlic; 2 teaspoon(s) apple cider vinegar; 2 teaspoon(s) liquid smoke; 1 teaspoon(s) soy sauce, low sodium; 1 teaspoon(s) worcestershire sauce, low sodium; 1-2 dash(es) dried ginger; - **handful of fresh cilantro; - **olive oil

(1 RATING)

102 Pinches 7 Photos

Lynn Socko

San Angelo, TX

Updated on Feb 21, 2014

The smell of this alone will have you hooked.

Rate

prep time 5 Min

cook time

method No-Cook or Other

yield Rubs 10-15 lbs of meat

Ingredients

3-4 - dried pasilla peppers
3-4 - dried mild new mexico or guajillo peppers
3 cloves garlic
2 teaspoons apple cider vinegar
2 teaspoons liquid smoke
1 teaspoon soy sauce, low sodium
1 teaspoon worcestershire sauce, low sodium
1-2 dash dried ginger
- **handful of fresh cilantro
- **olive oil

How To Make lynn's wet rub from the south

Step 1

Amount of meat it rubs is approximate.

Step 2

Remove stem and seeds from dried peppers and place in a food processor. Add peeled garlic and puree.
Step 3

Now add vinegar, soy sauce, Worcestershire sauce, liquid smoke, ginger and cilantro. Start by adding about 1/4 c of olive oil. Puree. If it seems too dry add a little more olive oil until it's a paste consistency.
Step 4

I've used this rub on pork, chicken and beef. The flavor increases the longer you let your meat marinade, up to over night.
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